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Belgian Competition Winners 2017

febbraio 14, 2017 10:48 am by International Chocolate Awards in News @it, Risultati, Winners

The International Chocolate Awards is pleased to announce the Winners of the third Belgian National Competition for chocolatier products, which was judged in Brussels  2 – 5 February 2017.

The International Chocolate Awards is an independent competition recognising excellence in fine chocolate making and in the products made with fine chocolate.

Judges

The judges were drawn from local experts, food journalists and pastry chefs from Belgium and members of our permanent international Grand Jury and guest judges from Italy and France.

Prizes

The categories judged included flavoured chocolate bars, filled chocolates and spreads, and are based on yearly feedback from our entrants and in consultation with the fine chocolate industry. All judging is anonymised, including at the Grand Jury final session, where Golds, Silver and Bronze prizes are awarded by private voting according to the Grand Jury rules.

Awards are awarded only to entries that meet the required standard for each prize.

(Prizes are shown in alphabetical order for each medal)


Ganaches, paletes, praline e tartufi alla ganache

Ganache o tartufi di cioccolato fondente non aromatizzato

Gold: Didier Smeets  (Belgium) – Origine Vietnam

Bronze: Carré Noir  (Belgium) – Vietnam

Ganache o tartufi con cioccolato fondente aromatizzato

Gold: Chocolatier M  (Belgium) – Gin-Tonic

Silver: Laurent Gerbaud Chocolatier  (Belgium) – Ganache aux olives Taggiasche

Silver: Laurent Gerbaud Chocolatier  (Belgium) – Ganache Yuzu

Bronze: Patisserie-Chocolaterie Yasushi Sasaki  (Belgium) – Praliné au YUZU

Bronze: Sigoji  (Belgium) – Jasmin

Bronze: The Cacao tree  (Belgium) – Frambeau

Ganache o tartufi al cioccolato al latte

Silver: Chocolatier M  (Belgium) – Tingling passion

Ganaches o tartufi di cioccolato bianco

Silver: Chocolatier M  (Belgium) – Louise

Ganache o tertufi prodotti utilizzando ciccolati misti Fondente /latte/bianco per copertura o ripieno

Gold: Laurent Gerbaud Chocolatier  (Belgium) – Ganache Bergamote

Silver: Jérôme Grimonpon Chocolatier  (Belgium) – Detox

Silver: Patisserie-Chocolaterie Yasushi Sasaki  (Belgium) – Praliné au cannelle figue

Bronze: Chocolatier Reen  (Belgium) – Fresh mint praline

Bronze: Chocolatier Reen  (Belgium) – Lavender praline

Bronze: Darcis Chocolatier  (Belgium) – Ganache Miel & Vanille (**)


Praline a base di noci e noci ricoperte

Praline a base di frutta/ gianduja con ciccolato fondente

Gold: Laurent Gerbaud Chocolatier  (Belgium) – Praliné Sésame

Silver: Champagne Arnaud  (Belgium) – Praliné Feuillantine et ganache passion

Silver: Laurent Gerbaud Chocolatier  (Belgium) – Bi-couche Praliné amande & abricot à la lavande

Silver: Laurent Gerbaud Chocolatier  (Belgium) – Praliné Cacahuète

Silver: Laurent Gerbaud Chocolatier  (Belgium) – Praliné Crumble

Bronze: Laurent Gerbaud Chocolatier  (Belgium) – Praliné Pécan & Airelles

Praline a base di noci/gianduja con cioccolato al latte

Gold: Chocolatier M  (Belgium) – Peanuts & co

Silver: The Cacao tree  (Belgium) – Millefeuille

Bronze: Laurent Gerbaud Chocolatier  (Belgium) – Praliné Cajou


Caramello

Caramello ricoperti con cioccolato fondente

Gold: Chocolatier M  (Belgium) – Tokyo Dreams

Bronze: The Cacao tree  (Belgium) – Le Dôme Salé

Caramello ricoperto con cioccolato al latte

Gold: Chocolatier M  (Belgium) – Oriënt

Silver: Carré Noir  (Belgium) – Dulcey

Silver: Sigoji  (Belgium) – Ginger

Bronze: Didier Smeets  (Belgium) – Sphère fusion